[Sca-cooks] irons for browning food

[Robin Carroll-Mann]

On Sat, Jul 24, 2010 at 7:34 PM, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:

> So is this used, in both Rumpolt and De Nola, for browning the top of the
> dish? or simply baking the dish?

In the recipes in de Nola, the purpose is simply baking.  It's
suggested as an alternative to placing the dish in the oven. In
"Casserole of Rice in the Oven", he says that the coals on the lid
method may be preferable to the oven, because the rice remains nearer
at hand for sampling.  I assume this means sampling to judge for
doneness, so it's less likely to be overcooked and dried out.

Brighid ni Chiarain